Chocolate Chip Scones Recipe: Tender, Buttery, Flaky

Chocolate Chip Buttermilk Scones

If you love scones, these chocolate chip buttermilk scones should be on your weekend baking list. They’re lightly sweetened so the chocolate takes center stage, and the cold buttermilk plus chilled butter create tender, flaky layers. The recipe is forgiving and produces consistent results — even if you’re not an experienced baker, you’ll get great scones every time.

Why You’ll Love These Chocolate Chip Scones

• Consistently tender: The combination of buttermilk and cold butter yields moist, flaky scones instead of dry, crumbly ones.
• Chocolate in every bite: Plenty of chocolate chips make these feel indulgent while keeping the dough lightly sweet.
• Simple and quick: Minimal ingredients and straightforward steps make these easy to prepare on a busy morning.

What You’ll Need

Below is a quick summary of the ingredients. Exact measurements are provided in the recipe card further down.

• Cold buttermilk — store-bought or homemade by adding 2 teaspoons lemon juice or vinegar to milk and letting it thicken for 5 minutes.
• Sugar — used in the dough and a little extra for sprinkling the tops.
• Vanilla extract — for flavor.
• Egg and egg white — the whole egg goes into the dough; the egg white is used to brush the tops before baking.
• Flour — a mix of all-purpose and white whole wheat gives structure with a bit of extra whole grain.
• Baking powder and salt — to leaven and season the dough.
• Chilled butter — cut into small pieces and kept cold for flaky texture.
• Chocolate chips — use your favorite type or swap in chopped chocolate or chunks.

How to Make Chocolate Chip Scones

See the recipe card below for a printable ingredient list and step-by-step instructions.

1. Mix the wet ingredients. Whisk together the cold buttermilk, sugar, vanilla, and the whole egg until combined.
2. Combine dry ingredients. In a large bowl whisk the all-purpose flour, white whole wheat flour, baking powder, and salt.
3. Cut in chilled butter. Add cold butter pieces and cut them into the flour using a pastry blender or two knives until the mixture resembles coarse crumbs.
4. Fold in chocolate chips and finish dough. Stir in the chocolate chips, then add the milk mixture and mix just until the dough is moistened.
5. Shape and slice. Lightly knead the dough four times on a floured surface, pat into a 9-inch circle about 3/4 inch thick, and cut into 12 wedges.
6. Top and bake. Place wedges on a prepared baking sheet, brush with lightly beaten egg white, sprinkle with a little sugar, and bake at 375°F (190°C) for about 18–20 minutes until golden.

Tips for Success

• Don’t overwork the dough. Mix and knead just until the dough comes together to keep scones tender.
• Keep ingredients cold. Cold butter and buttermilk help create flaky layers and prevent greasy, dense scones.
• Serve them warm. Scones are best fresh from the oven while the chocolate is melty and the texture is soft.

Variations

• Orange zest: Add 1–2 teaspoons of fresh orange zest to the dough for a bright citrus note that pairs beautifully with chocolate.
• Different chocolates: Use milk, dark, or white chocolate chips — or a mix — to change the flavor profile.
• Add nuts: Replace half the chocolate chips with chopped walnuts or pecans for added crunch.

Proper Storage

Store leftover scones in an airtight container at room temperature for up to 3 days. Reheat briefly in the microwave for 20–30 seconds or in a 300°F (150°C) oven for about 5 minutes to refresh their texture.

How To Freeze Scones

You can freeze these scones either before or after baking.

To freeze baked scones: cool completely, place in a resealable bag or airtight container, and freeze up to 1 month. Thaw at room temperature for about 1 hour, then warm in a 300°F (150°C) oven for 5–10 minutes.

To freeze before baking: shape and cut the scones, arrange them on a parchment-lined baking sheet, freeze until solid, then transfer to resealable bags and freeze up to 3 months. Bake from frozen, adding 2–5 minutes to the baking time.

More Chocolate Chip Ideas

• Oatmeal chocolate chip cookies
• Chocolate chip zucchini bread
• Ricotta chocolate chip muffins
• Pumpkin chocolate chip cookies
• Black-and-white chocolate chip meringues

Recipe: Chocolate Chip Scones

Yield: 12 scones • Prep: 25 minutes • Cook: 20 minutes • Total: 45 minutes

Ingredients

• 3/4 cup cold buttermilk
• 1/4 cup sugar (plus 1 1/2 tablespoons for sprinkling)
• 2 teaspoons vanilla extract
• 1 large egg
• 1 cup all-purpose flour
• 1 cup white whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons chilled butter, cut into small pieces
• 3/4 cup chocolate chips
• Cooking spray or parchment for the baking sheet
• 1 large egg white, lightly beaten (for brushing)

Instructions

1. Preheat the oven to 375°F (190°C). Prepare a baking sheet with cooking spray or parchment.
2. In a medium bowl, whisk together the buttermilk, 1/4 cup sugar, vanilla, and the whole egg until combined.
3. In a large bowl, whisk the flours, baking powder, and salt. Cut in the chilled butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
4. Gently fold in the chocolate chips. Add the milk mixture and stir just until the dough is moistened; do not overmix.
5. Turn the dough out onto a floured surface, knead lightly four times, and pat into a 9-inch circle about 3/4 inch thick.
6. Using a sharp knife, cut the circle into 12 wedges and transfer them to the prepared baking sheet, spacing slightly apart.
7. Brush the tops with the beaten egg white and sprinkle with 1 1/2 tablespoons sugar.
8. Bake until golden, about 18–20 minutes, depending on your oven. Serve warm.

Nutrition (per scone)

Calories: 199.5 kcal • Carbohydrates: 30 g • Protein: 3.5 g • Fat: 8 g • Fiber: 2.5 g • Sugar: 13 g